Monday, June 30, 2008
Wednesday, June 25, 2008
Friday, June 20, 2008
Thursday, June 19, 2008
Kernels from one ear of corn
2 pints grape tomatoes, halved
2 medium scallions, thinly sliced
2 tbsp fresh lime juice
1 avocado, diced
1 tbsp canola or safflower oil
coarse salt and ground pepper, to taste
Combine all ingredients in a bowl and toss to combine. Serve at room temperature.
(for the BBQ sauce): 165 calories, 0 of grams fat, 2 grams of fiber
Wednesday, June 18, 2008
Tuesday, June 17, 2008
1 tsp salt
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground red pepper
1/4 tsp black pepper
1/2 pounds beef tenderloin, sirloin, or top round, cut into bite-sized pieces
1 cup red bell pepper, cut into 1-inch pieces
1 cup zucchini, cut into 1-inch pieces
1 cup red onion, cut into 1-inch pieces
2 tsp olive oil
2 tsp lemon juice
Combine salt, coriander, cumin, ground red pepper and black pepper and sprinkle over the beef. Toss well to coat.
Combine the red bell pepper, zucchini and red onion, 2 tsp olive oil and 2 tsp fresh lemon juice. Toss to coat.
Thread beef and vegetables, alternating the two, onto skewers (presoak the wooden ones in water). Broil 10 minutes, or until done, turning half way through.
Monday, June 16, 2008
(Note this includes my recipe swaps: 4 tsp oil instead of 2 tbsp, 4 4-oz. salmon fillets instead of 6 oz. fillets, and a small tomato, instead of the salsa)
Friday, June 13, 2008
Thursday, June 12, 2008
1/2 cup canola oil
1/3 cup apricot jam
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
1 1/2 pounds skinless, boneless chicken thighs, quartered
8 peaches (about 2 pounds), quartered lengthwise
1 red onion, quartered lengthwise and halved crosswise
One 10-ounce box plain instant couscous
2 cups low sodium, fat-free chicken broth
1/3 cup sliced almonds, toasted
Whisk together the canola oil, jam, vinegar and soy sauce in a medium bowl. Add the chicken and toss to coat and refrigerate for at least 30 minutes.
Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.
Preheat a grill or grill pan to medium. Thread the chicken, plums and onion onto 8 skewers. Grill the kebabs, turning occasionally and basting frequently with the marinade during the first 6 minutes, until the chicken is cooked through, 12 to 15 minutes.
While the chicken is cooking, bring 2 cups of chicken broth to a boil. Stir in the couscous, cover, remove from the heat and let stand for 5 minutes. Fluff the couscous with a fork, add the almonds and toss. Serve the couscous alongside the kebabs.